Cabbage and Carrot Slaw
4 cups of shredded cabbage
(purple or green), or kohlrabi can
be used in place of the cabbage
2 heaping cups shredded carrots
¼ cup chopped parsley
¾ cup mixed seeds (green
pumpkin seeds [pepitas],
sunflower seeds, and/or sesame
¼ cup olive oil
2-3 tbsp lemon juice
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon salt
1. In a medium serving bowl, combine the prepared cabbage, carrots and parsley. Set
2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently,
until the seeds are fragrant and the pepitas are starting to make little popping noises.
Pour the toasted seeds into the mixing bowl and toss to combine.
3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon
juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated
in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a
little more zip. Serve immediately or cover and refrigerate to marinate for up to several
Can be stored in the fridge for up to 5 days, covered. Recipe adapted from